The Spaghetti Squash and You

Still rocking the paleo diet and noticing some changes. It is odd but just by changing the diet, I am starting to look more defined and gain some more energy during the day. Pictures may follow. There has been some working out but not a terrible amount. However, the workouts were solid. Lots of whole body exercises.

I did want to share tonight's dinner. When you can't have flour, spaghetti is out. But spaghetti squash is an all together different beast. With the the texture of angel hair pasta and a richly carb loaded flavor, it is a great substitute. To complete the dish, a delicious tomato sauce and baked chicken.

Spaghetti Squash with Tomato Sauce & Chicken

The Squash

Spaghetti Squash - One, cut lengthwise
Olive Oil
Salt

Preheat the oven to 350. Lightly season the squash with salt and rubs with olive oil. Place the squash on the rack skin side up with a tray underneath to catch any draining liquid. Cook for roughly 40 minutes to one hour. The squash will yield to light pressure. Remove from oven and use a fork to scrap away the flesh from the skin. The squash will tear away in pasta like strands. If the flesh is still damp allow to drain in a colander and lightly salt.

The Chicken

Chicken Breast - 1.5 lbs, cleaned and cut into strips
Pepper

Preheat oven to 350. Place strips on an oiled baking sheet. Lightly season with pepper. Most chicken is already enhanced with salt and doesn't need any extra. Place in oven and bake until internal temperature reaches 165. Remove from oven, allow to rest for 5 minutes. Cut chicken into 1/2 bits.

The Sauce

Small Onion - One, fine dice
Garlic, large clove - One, mince
Zucchini - Half, fine dice
Carrot - Half, fine dice
Tomato Sauce - Large Can (28 oz)
Olive Oil, Mild - 1 TBSP
Oregano - 1/2 tsp, dried
Basil - 1/2 tsp, dried
Salt and Pepper, too taste

In a medium sauce pan, heat over medium high heat. When hot, add the olive oil. Add the onions, salt and pepper and cook until lightly browned, about 4 minutes. Add the zucchini and cook for another 2 minutes. Add the carrots and cook for an additional minute. Add the garlic and cook for 30 seconds. Reduce heat to medium low, add the tomato sauce and rinse can with water to remove residual sauce. Cook for 10 minutes. Crumble the oregano and basil in your hand and cook for additional 10 minutes. Stir occasionally. Add the chicken to the sauce. Add the sauce to the spaghetti squash. Add some parm cheese if desired.

Enjoy!